1. For the base sift the flour, confectioners‘ sugar, and baking powder into a large bowl. Add vanilla extract, egg yolks, and butter and mix until you get a nice and smooth dough. In case the dough is too crumbly and not coming together, add some water. Form a ball, flatten it and wrap it in plastic wrap. Place in the fridge for about 30 minutes.

2. For the filling mix the milk with sugar, cornstarch, vanilla extract, and sour cream. The mixture should be thick and smooth without any lumps. Set aside. Add the mandarin oranges into a sieve and let them drain.

3. Preheat the oven to 170°C (340°F). Line a 26cm springform tin* with baking parchment and grease lightly. Set aside. Take about 2/3 of the dough, roll it out to the size of the tin and place it in the tin. Use the remaining dough to create a long log and use it to shape the edges of the cake on top of the base. Prick the base with a fork several times. Sprinkle about half of the mandarin oranges on the base, pour the filling into the cake base and add the remaining mandarin oranges on top. Bake for about 70 minutes until the cake has set. Take it out of the oven and let it cool down completely.